Layers of creamy cheesecake, a fresh strawberry compote, and a crisp cookie topping come together to create delightful, bite-sized treats perfect for serving at gatherings or enjoying as a quick, chilled dessert.
Ingredients
For the Crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
For the Strawberry Layer:
1 cup finely chopped fresh strawberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
For the Crunch Topping:
1 cup crushed golden Oreos
2 tablespoons melted unsalted butter
1/4 cup crushed freeze-dried strawberries
Instructions
- Prepare the Crust
Mix the graham cracker crumbs with sugar and melted butter until fully combined.
Press the mixture firmly into the bottom of a mini muffin tin or silicone mold.
Place in the freezer for about 10 minutes to set. - Make the Cheesecake Filling
Beat the cream cheese and sugar together until smooth.
Add the vanilla extract and mix again.
Whip the heavy cream separately until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Spoon or pipe the filling over the crust layer.
Freeze for at least 30 minutes. - Prepare the Strawberry Layer
Combine the strawberries, sugar, and lemon juice in a small saucepan.
Cook over medium heat until the mixture thickens and the berries break down.
Let it cool completely.
Spread a thin layer of the cooled mixture over the cheesecake layer. - Make the Crunch Topping
Stir together the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter.
Sprinkle this mixture generously over the strawberry layer. - Assemble the Sandwich Bites
Once fully set, remove the bites from the molds.
For a sandwich style, add an extra layer of cheesecake filling between two bites if desired. - Chill and Serve
Refrigerate for at least 1 hour before serving.
This allows the layers to firm up and the flavors to blend beautifully.
Prep Time: 25 minutes
Chill Time: 1 hour or more
Servings: 12–16 mini bites